Spicy Jerk Vegetables with Yogurt-Scallion Sauce

Spicy, fresh and satisfying, these make a spectacular vegetarian main course.

Ingredients

1 Tbsp
ground allspice

1
fennel bulb, sliced 1/4 inch thick through the core

2
red bell peppers, quartered

1.5 Pound
thin eggplant, sliced 1/2 inch thick

1 Pound
medium asparagus

8
whole scallions

0.5 cup
minced scallions

1
large sweet onion, sliced 1/2 inch thick

2 cup
plain fat-free Greek yogurt

0.25 cup
fresh lime juice

0.5 Pound
shiitake mushrooms, stemmed

1 Pound
oyster mushrooms, thickly sliced

3
large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced

1 Tbsp
onion powder

1 tsp
freshly ground nutmeg

1 tsp
dry powdered ginger

1 tsp
garlic powder

0.5 tsp
cayenne or ground dried habanero

1.5 Tbsp
dried thyme

kosher salt

freshly ground pepper

1.75 cup
extra virgin olive oil

grilled bread, for serving

Directions

Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil. In a very large bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus and whole scallions and gently toss with most of the seasoned oil. Brush the onion slabs with the remaining seasoned oil.

Light a grill and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm.

In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread.